vii, 216 p. : ill. ; 26 cm.
"The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters"--Provided by publisher.
Includes bibliographical references and index.
The basics -- Breads and rolls -- Pizzas and focaccias -- Crackers, breadsticks, and pretzels -- Muffins, scones, pancakes, waffles, and other breakfast treats -- Cookies -- Brownies, cakes, and coffee cakes -- Pies.
Electronic reproduction. Cleveland : OverDrive, 2012. Mode of access: World Wide Web. Remote access requires a valid St. Louis County Library card and residence within the St. Louis metropolitan statistical area.
System requirements: Web browser, Adobe Digital Editions reader.
Also available in print form.
Ebook pagination may differ from the original print version.
|Issued in Other Form||
Original 9781607741169 (DLC) 2012008977 (OCoLC)764335792
9781607741176 (electronic bk.)
1607741172 (electronic bk.)